Jul 15, 2019

Simple and Refreshing - Salmon Avocado Shiso Rice

About couple weeks ago, I was having issues with the photo hosting side used for this blog. Lessons learned, now I've switched from Photobucket to Imgur for most of the food images, hopefully things can go smoothly from now on. One thing I know for sure, these food pictures now get to uploaded to Blogger with three times the speed than before, thank God.

Simple and refreshing salmon avocado shiso rice -

Ingredients (about 4 portions)?

  • 4 portions steamed white rice
  • 1 small avocado
  • 2 to 3 salmon fillets
  • 8 shiso leaves
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons tsuyu (triple condensed)
  • 1/2 tablespoon sake (Japanese cooking wine)
  • Some toasted white sesame seeds
  • Some salt
  • Some dried seaweed threads


Cook the rice first. 

Marinate the salmon fillets with some salt and 1/2 tablespoon of sake for about 5 minutes, just a quick and light marinate.

Drizzle about 2 tablespoons of olive oil to a non-stick pan and turn to medium high heat. Once the oil warms up, transfer the salmon fillets over and sear till both sides are colored. Cover with lid if needed, and continue to cook with trapped heat, until the salmon has been fully cooked through.

Once ready, wait for the salmon to cool down then tear into smaller pieces. Peel and pit the avocado, slice into smaller chunks.

Meanwhile, julienne then fine chop the shiso leaves. Mix with cooked rice along with tsuyu. Gently mix these ingredients till combined. Lastly, mix in the salmon and avocado, gently mix till incorporated. 

Scoop the rice into serving bowls and garnish with dried seaweed threads.

Blend in the salmon and avocado last, otherwise over-mixing might end up with mushy avocado. Still good, but the texture won't be as great as enjoying chunky creamy avocado.

By the way, to make it even easier, store-bought jars of salmon flakes work just as well too.

Other avocado recipes:

Jul 9, 2019

Asparagus, Bamboo Shoots, and Shrimps Sacha Stir-Fry 沙茶炒雙筍

Bamboo shoots are in season now. While some local Taiwanese love to eat it as a cold dish, like boiled bamboo shoot chunks served with Taiwanese salad mayo sauce, I prefer it stir-fried or used in soup.

While added to soup, thinly sliced bamboo shoots are preferred, giving a gentle sweet taste to the stock. As for stir-fry, this time the bamboo shoots are cut into wide strips, and seasoned with heavier tasting sacha sauce. Yes, it's going strong this time.

Asparagus, bamboo shoots, and shrimps sacha stir-fry -


  • 7 to 8 thick asparagus
  • 1 medium bamboo shoots
  • 22 to 24 shrimps
  • 4 garlic cloves
  • 1 stalk scallion
  • 1 red chili
  • 1 tablespoon sacha sauce
  • 1/2 teaspoon black vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 small pinch black pepper
  • Some cilantro (for garnish)


Destem and finely chop the red chili. Peel and finely chop the garlic cloves. Destem and section the scallion.

Peel and slice the asparagus diagonally. Peel away the tough outer skin then slice the bamboo shoot diagonally too, further cut into thinner strips, similar to the width of the asparagus.

Peel and butterfly the shrimps.

Drizzle some olive oil to the wok and turn to medium high heat. Add in 1/4 teaspoon of salt and a small pinch of black pepper, also add in garlic, chilies, and scallion. Cook till slightly colored but not burnt. 

Transfer asparagus and bamboo shoots over. Give it a quick mix.

Add in the sacha sauce, and some oil if the mixture appears too dry. The sacha oil can added more punch to this dish. Also pour in black vinegar along the side of the wok. The sizzling vinegar caused by direct contact of the hot surface can further draw out the aroma.

Give the whole thing a quick mix again. Add the shrimps over and cook till about 95% doneness.

Plate and garnish with cilantro if preferred.

The shrimps should be fully cooked through when serving on the table, that's why only stir-fried till 95% doneness back there.

On top of serving bamboo shoots as a cold dish, in the soup, or as a stir-fry over here, one other way to enjoy it, the local Taiwanese' way, is by stewing the bamboo shoots. Not using much soy sauce, but mostly chicken stock and preserved mustard greens. The final result is a semi-soupy and very tender bamboo shoots, fully absorbed the essence of chicken, delicious.

Just go ahead and give bamboo shoots a try, especially it's in season now, such ingredient tastes even better during peak months.  

Other Chinese stir-fry recipes: